FAMILY CIRCLE CHOCOLATE RASPBERRY CAKE

A delicious, moist cake with a fluffy, rich frosting that's good on practically anything!
I found this recipe in my "Family Circle Cookbook" back in 1992 and ever since, along with family and friends, have enjoyed it on many, many special occasions! Hope you will too.

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Preparation

CAKE BATTER:
Preheat oven to 350 degrees F. Grease three 9" round cake pans and line them with waxed paper. Dust pans with flour, shaking out excess flour.
Stir together flour, 1/4 cup sugar, cocoa, salt and baking powder.
Beat together egg yolks, 1/2 cup sugar and melted butter in large bowl until thick and pale yellow; beat in vanilla; beat the egg whites in medium bowl until foamy.
Add remaining 1/4 cup sugar (1 tablespoon at a time). Beat until stiff, but not dry, peaks form. Sift 1/3 flour mixture over egg yolk mixture. Add 1/3 of egg whites. Gently fold together. Repeat until all is mixed together.
Divide batter equally among three pans.
Bake 15-18 minutes or until toothpick inserted in centers comes out clean. Loosen cakes from sides of pans with thin knife. Immediately invert cakes onto wire racks to cool completely. Remove waxed paper.
FROSTING:
Melt together chocolate, butter and 1/3 cup heavy cream in top of double boiler over simmering water. Stir until smooth, then set aside and let it cool completely.
Beat together the remaining 1 1/4 cup of heavy cream, powdered sugar and vanilla in medium-size bowl just until soft peaks begin to form. Does not overbeat or frosting will become grainy.
Fold 1/3 of the whipped cream into chocolate mixture just until combined. Fold the chocolate mixture into the remaining whipped cream just until combined.
ASSEMBLING THE CAKE:
Place one cake layer on serving plate and spread top with half the raspberry jam; spread 2/3 cup of whipped frosting over jam.
Stack second cake layer on top of first and spread with remaining jam and 2/3 cup frosting. Finally, add the third layer of cake on top and spread the remaining whipped frosting over the top and sides of cake. Optionally, you can decorate top of cake with fresh, whole raspberries.
Cover the cake to prevent it from drying and refrigerate until ready to serve.